Shell Pasta Goulash Recipes

GOULASH SUPREME

Steps:

• In large saucepan brown ground chuck, drain.
• Add tomatoes, onions, garlic, paprika, chili powder, macaroni and tomato paste, if desired. Add water, a tablespoon at a time, if mixture seems too dry. Simmer until macaroni is tender, about 20 minutes.

HUNGARIAN GOULASH

Steps:

• Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker., Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender., Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.

SPAGHETTI GOULASH

Steps:

• Cook spaghetti according to package directions; drain. In a large skillet, cook the beef, sausage, green pepper and onion over medium heat until meat is no longer pink; drain. Add the tomatoes; cover and simmer for 45 minutes. , Remove from heat; stir in the chili sauce, mushrooms, Worcestershire sauce, salt, pepper and spaghetti., Transfer to a greased 4-qt. baking dish or two greased 2-qt. baking dishes. Sprinkle with cheese. Cover and bake at 350° for 35-40 minutes or until heated through.

EASY CLASSIC GOULASH

Steps:

• Heat a large pot or Dutch oven over medium-high heat. Cook and stir beef in the hot pot until browned and crumbly, about 10 minutes; drain and discard grease. Stir onion and garlic into beef; cook and stir until onion is translucent, about 10 minutes.
• Stir tomato sauce, diced tomatoes, water, sofrito, Worcestershire sauce, Italian seasoning, seasoned salt, and bay leaves into beef mixture. Bring mixture to a boil, reduce heat to low, cover the pot, and simmer, stirring occasionally, until flavors blend, about 20 minutes.
• Pour macaroni into beef mixture, cover the pot, and continue simmering until pasta is tender and flavors are completely blended, about 25 minutes. Discard bay leaves.

GOULASH

Steps:

• Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
• Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
• Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
• Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.

GOULASH

Steps:

• Gather the ingredients.
• Add the olive oil to a large Dutch oven or sauté pan and place the pan over medium-high heat. When the olive oil is hot and shimmering, add the ground beef and onion. Sauté, occasionally stirring with a spatula to break up the beef, until the meat is no longer pink, about 5 to 7 minutes.
• Add the garlic, bell pepper (if using), Italian seasoning, bay leaf, kosher salt, and black pepper. Continue to cook, stirring, for 1 minute.
• Add the beef broth, tomato sauce, and diced tomatoes, and bring to a boil. Cover the pan and reduce the heat to low; simmer for 20 minutes.
• Add the macaroni to the sauce mixture and increase the heat to medium-low. Cover the pan and cook, occasionally stirring, until the pasta is tender, about 12 to 15 minutes.
• Add the cheese and stir until melted. Taste the goulash and adjust the salt and pepper, if needed. Remove from the heat and garnish with parsley, if desired.

GOULASH

Steps:

• Brown and drain ground beef, set aside.
• Melt butter in pan and cook onion and bell pepper until soft.
• Add ground beef back to pan with mushrooms, tomatoes, sauce, paste and rotel.
• Add in salt and pepper to taste.
• Bring to a simmer.
• Cover and cook until the tomatoes start to break down some, about 20 minutes, or as long as you want to cook it.
• Add in pasta and mix well.
• Sprinkle with grated cheese when serving.
• ENJOY!

GOULASH AMERICAN STYLE MY WAY

Steps:

• Start cooking the pasta shells in 3 quarts of boiling water to which a few drops of salad oil and a little salt were added; stir occasionally.
• Cook eleven minutes for well done, drain, don't rinse, set aside.
• Next I browned the onions in some margarine and scraped into small dish to set aside until the meat is browned.
• Turned up the heat and put in the ground beef, started breaking it up with spatula.
• Continued to brown the beef and break up with a little cookie-cutter type chopper with sharp, scalloped teeth (use whatever you prefer as a utensil.
• Brown to me is parts are actually a nice brown, not just stirring around until all the pink is gone; it helps with the flavor.
• When beef was browned to my satisfaction, put the onions back into the skillet with the browned, broken-up beef.
• Added the tomato paste, diced tomatoes and water, stirred on low heat.
• Add the flavor booster and did a taste test because it's salty, just right.
• To avoid over salting,I didn't use any salt except what I boiled the shells in until I added the booster (it's concentrated).
• Add the seasoned salt, seasoned pepper blend, parsley, Worcestershire sauce and cheese.
• If it's too thick, add a little more water; if too watery, cook it down while stirring, doesn't take long.
• Can be eaten right away, baked in oven, frozen, or made a day ahead.
• Add ground pepper to taste when served.

SHELL PASTA GOULASH

Steps:

• Crumble ground beef in medium skillet and cook thoroughly, stirring occasionally. Drain juices from meat.
• While meat cooks, boil pasta until tender in medium-sized saucepan on stove top or in a large glass microwave-safe bowl in the microwave. Drain and rinse in colander.
• Prepare a 8 X 11 inch dish with vegetable spray. Mix meat and pasta well in dish. Dish will nearly be filled. Add in cans of tomato soup and tomatoes with chilies. Mix in, making sure to coat meat/pasta lightly with soup by stirring gently, but well. Shred the stick of mozarella string cheese and tear in to small bits, scattering over top of mixture. (This cheese will melt down through the mixture.) Sprinkle cheddar cheese over top of string cheese bits.
• Cover dish with paper towel and cook in microwave on high for 8 minutes, turning dish once or twice if not a carousel microwave. Let stand about 2-3 minutes before serving to allow cheeses to thicken.